In vitro antioxidant and anti-diabetic properties of cookies produced from wheat and soybean composite flour

Abstract

Composite flours are formulated from wheat and soybean, which were mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively.  The flours and the cookies were investigated for their proximate composition, amino acid profiles, in vitro bioactivities (antioxidant and anti-diabetic properties) and the consumer acceptability of the cookies using standard methods. The proximate compositions of the composite flour were greatly improved during the baking process into cookie with the carbohydrate, protein and fat contents ranges of 69.64-71.44%, 9.13-23.26% and 2.99-9.82%, respectively. The amino acid profiles of the cookies were well established with high biological values (>70%) in terms of their essential, non-essential and hydrophobic amino acids while glutamic acid served as the most abundant amino acid (19.15 – 28.69%) present in each of the cookies. The cookie samples were able to scavenge free radicals, reduced and chelate metallic ions when compared with a standard ascorbic acid, a well-known antioxidant. However, the in-vitro anti-diabetic properties of the cookie samples were revealed when they inhibited the activities of α-amylase and α-glucosidase when compared with a standard acarbose, a well-known anti-diabetic drug. Overall, the cookie sample from the 60% wheat and 40% soybean composite flour was acceptable to the consumers as shown by their ratings and perceptions, which could be highly found useful as potential bioactive antioxidant and anti-diabetic agents in the management of diabetes mellitus.